| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
American |
Celebrity, Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 1/4 |
|
Coconut |
| 250 |
g |
American easy cook rice |
| 1 |
|
340 gram pac carrot batons |
| 1 |
sm |
Bunc fresh coriander; leaves removed, |
|
|
; plus 2 tbsp chopped |
|
|
; fresh coriander |
| 1 |
tb |
Olive oil |
| 6 |
|
Cloves garlic; crushed |
| 4 |
|
Chicken thighs; boned |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Red scotch bonnet pepper; seeded and chopped |
| 125 |
g |
Ready made korma cooking sauce |
| 4 |
|
Plain naan breads |
| 1 |
|
Pinches poppy seeds and cumin seeds |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Chopped fresh mint |
| 10 |
g |
Butter |
| 50 |
ml |
Double cream |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 220c/425f/Gas 7.
1 Remove the coconut flesh from the shell with a potato peeler. Cook
the rice according to packet instructions, adding a few coconut
flakes to the cooking liquid. Cook the carrots according to packet
instructions.
2 For the Coriander and Coconut Paste: Blitz the coriander in a
processor to chop. Add 1 tbsp olive oil and 3 cloves crushed garlic
and process again. Stir in 2 tbsp coconut flesh and season.
3 For the Stuffed Chicken: Open out two chicken thighs, spread some
coriander and coconut paste over the flesh and roll up.
4 Heat 1 tbsp vegetable oil in an ovenproof frying pan, add the
chicken and cook quickly to brown all over. Transfer the pan to the
oven and cook for 8-10 minutes, until cooked through.
5 For the Chicken Stir Fry: Remove the skin from the remaining
chicken and cut the flesh into cubes.
6 Heat 1 tbsp vegetable oil in a wok. Add half the chopped onion, 1
clove crushed garlic and half the chopped pepper and cook for a
minute.
7 Add the chicken cubes and 1 tbsp coriander and coconut paste, and
stir fry until the chicken is browned and cooked through.
8 Add the korma sauce and heat through. Split two naan breads to make
pockets and fill with the chicken.
9 For the Carrot Stir Fry: Heat a wok and cook the poppy and cumin
seeds for a minute. Add the olive oil, a crushed garlic clove,
carrots and remaining onion. Stir fry quickly until tender.
10 Remove half the carrots and reserve, then add the chopped mint to
the remainder and serve on a plate.
11 For the Carrot Dip: Blitz the remaining carrot mix, butter, cream,
a clove crushed garlic, 2 tbsp coriander and chopped pepper until
almost smooth.
12 Cut the remaining naan bread into fingers and serve with the dip.
Drain the rice, add the remaining coriander and coconut paste and
stir in. Season.
13 Spoon half the rice onto another plate, sit the stuffed chicken
thighs on top and pour over a little of the curry sauce mixture from
the wok.
14 Spoon the remaining rice onto a plate and serve the chicken curry
in korma sauce on top.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson with Jane Danson
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.
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